Why it works: Coconut and vanilla match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,294 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓
Cocoanut Macaroons
Ingredients
Directions
The book says “a rather quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Make the mixture
Beat the egg whites until very stiff.
Stir the sugar and cornstarch into the egg whites.
Set the mixture over steam and stir until the edges become sugary, about 20 minutes.
Remove from heat and stir in the shredded coconut and vanilla extract.
Shape and bake
Drop spoonfuls of the mixture onto buttered paper.
Bake in a 400°F (200°C) oven until golden.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Coconut + vanillatop 1% of all pairsSmell alikestrongCooked together2,294 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
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Sugar + vanillatop 8% of all pairsSmell alikelowCooked together35,032 recipes
Shared aroma: beta-damascenone (apple, rose).
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Coconut + buttertop 12% of all pairsSmell alikemoderateCooked together3,467 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Vanilla + buttertop 14% of all pairsSmell alikemoderateCooked together20,050 recipes
Shared aroma: guaiacol (smoky, sweet).
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg whites
- Whipped to a stiff foam that gives the macaroons their light, airy structure.
- White sugar
- Sweetens the mixture and helps it set and turn golden as it bakes.
- Cornstarch
- Stabilizes the mixture and helps keep the macaroons soft and tender inside.
- Shredded coconut
- Provides the main body, chewy texture, and coconut flavor.
The step that matters
Set the mixture over steam until the edges become sugary. Heating the egg white and sugar mixture gently dissolves the sugar and partly cooks the proteins, helping the macaroons hold their shape. Stirring until the edges turn sugary shows the mixture is ready; under-heating leaves it runny and over-heating can make it dry or grainy.
Swap the coconut
How well each one fits the dish's main ingredients (egg, sugar, vanilla, butter):
- Figfits about as well
- Peachfits about as well
- Coconutthe original
- Bananafits about as well
Fit is the average pairing score against egg, sugar, vanilla, butter. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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